2004 Syrah

Production Notes

The 2004 Tablas Creek Vineyard Syrah is Tablas Creek’s third national release of this classic Rhône varietal. The wine displays the character of the Syrah grape exuberantly and elegantly, with classic flavors of bacon fat, wood smoke, blackberry and mineral, and should reward time in bottle to mature.

We use most of our Syrah as a part of our Esprit de Beaucastel and Côtes de Tablas blends each year. However, we believe that Paso Robles is one of the world''s great environments for Syrah, and in favorable vintages we try to reserve some particularly classic barrels of Syrah for a single-varietal bottling.

The 2004 vintage was excellent, with a very early spring balanced by a long, warm (but rarely hot) summer. The extended ripening cycle gave the grapes intense aromatics, pronounced minerality, good acids, and good structure. Our first lots of Syrah came in on September 3rd, with harvest continuing over the next two weeks. The final Syrah lot was harvested September 14th.

Our Syrah grapes were grown on our 120-acre certified organic estate vineyard.

The Syrah grapes were destemmed and then fermented using native yeasts in small open-top stainless steel tanks. After three weeks, they were pressed, and moved to a balance of new and old french oak barrels to complete their fermentation. The red wines were assembled in June of 2005, and aged for an additional year in 1200-gallon foudres, before being bottled in July 2006. The wine is unfined and unfiltered, and should be expected to throw a sediment over time.

Tasting Notes

The 2004 Syrah shows a classic Syrah nose of white pepper, black fruit, and mineral. Juicy and full in the mouth, with ripe tannins, just a hint of sweet oak, and a savory finish with lingering notes of dark spice. The wine shows well now (better, in our opinion, than the 2003 did at this stage), but we expect it to drink well for a decade or more.

Reviews

[...more recent Tablas Creek press]

Recipe Suggestions

[...more recipes]

Food Pairings

  • Grilled steaks
  • Lamb
  • Cassoulet
  • Spicy sausages
Syrah

Not Available for Purchase

$40.00

Blend

  • 100% Syrah

Technical Notes

  • 14.5% Alcohol by Volume
  • 700 Cases Produced

Downloads

Events

Harvest Wine Weekend

October 14th - 16th, 2016
Celebrate Paso Robles Harvest Wine Weekend with Tablas Creek. Join us in the tasting room all weekend for a first look at our flagship Esprit de Tablas wines from the vibrant, powerful 2014 vintage. We will kick off the festival Friday night at McPhee's Grill in Templeton with a four-course, five-wine dinner. For reservations, call us at 805.237.1231 x230 or email events@tablascreek.com. On Saturday, join us in the cellar at Tablas Creek for a series of interactive harvest cellar tours throughout the day. Led by Executive Winemaker Neil Collins, guests will sample wines in various stages of the winemaking process and learn about the 2016 harvest and winemaking at Tablas Creek. Tours will be offered 10:30, 12:00, 2:00 and 3:30 (limited to 20 guests per tour; free to all guests). Details & more events »


Tablas Creek News

New Release: 2014 Terret Noir

We are excited for our inaugural release of our newest grape, of which the half-acre we planted is California's first. Details »

Jason Haas: 2015 Paso Robles Wine Industry Person of the Year

We were proud to learn that Tablas Creek Partner/GM Jason Haas was voted by his peers the 2015 Paso Robles Wine Industry Person of the Year.  His father, our founder Robert Haas, wrote this appreciation on our blog.

Wine Advocate: 15 Wines 90+ Points

In Robert Parker's Wine Advocate (Issue 220) 15 Tablas wines topped 90 points, including 2014 Esprit de Tablas (93-96), 2013 Panoplie (94-96), and 2014 Panoplie (95-97). Read the review » More press »

 


On the Tablas Blog

Eat Global, Drink Local

July 20, 2016
By Evelyne Fodor
One of the most frequently asked questions at the tasting room is also one of my favorites. “Which food do I pair with this wine?” At Tablas Creek we take food pairing very seriously. For each of our wines we offer recipes and food pairing suggestions. Each spring and fall, we invite our members to taste dishes created by local chefs to match our new releases. We also have a monthly column on our Tablas blog dedicated to this topic.  Read More »